I have a backlog of foodie photography waiting to be slapped up for the world to drool over, but the desktop is currently out of commission, and my browsing is confined to moments of bored indiscretion at work. Bah! I just don't have the heart to post recipes without photos, but I suppose I can sucker myself into doing anything if I set the bar low enough...
That being said, and quite commensurate with my mission statement and various fine print concerning minimal effort, I would like to present a repost of three original recipes I emailed to a friend earlier this year, pulled from my work desk. They're quick, cheap, you'll find out why Ramen noodles and salad should be close and personal bosom companions, and general awe shall dominate as I marry hummus with whitewashed pseudo Thai food.
Hmm. Honesty comes across slightly less winsome when I put it like that... but here it goes:
NOTE: All recipes 'should' be vegan... I mean, I'm not going to re-read it for you if that's what you were expecting. Ramen is suggested for the salad, but that's just what I had to hand. Alternatives are provided.
NOODLES IN SPICY PB SAUCE *
YOU WILL NEED
- ½ package rice noodles
- sesame oil
- about 2 Tbs soy sauce, reduced sodium preferred
- 4-5, perhaps even 6 Tbs peanut butter, crunchy preferred
- 4-6 cloves garlic, peeled and minced finely
- roughly 2 tbs grated ginger or pickled ginger paste
- 4 or so scallions, white and green parts, sliced thin
- lots of matchstick style carrots
- Thai chili paste or some red pepper flakes by the tsp, to taste
- 1/2 - 1 Tbs vinegar (white, balsamic, cider, etc., NO rice or wine vinegars)
- a few dashes sugar, to taste
- maybe 1/8 cup water to thin sauce
But seriously, I don't measure any of this junk, so don't put yourself out.
Boil noodles while your sauce cooks, and this is super quick. Prepare noodles per package directions. Heat a little sesame oil in a wok or nonstick skillet on med high heat. When it's hot, toss in garlic, scallions, carrots, soy sauce, ginger, sautee for maybe a minute while you grab the rest of your goods. Add peanut butter first, follow with a a few Tbs water to keep it from bunching and sticking to one spot, and toss all that other stuff in there - keep stirring! If you cook on high enough heat, it should be done in minutes and your carrots should still be crispy. You may want to wait until toward the end to add the vinegar as it tends to boil off. Reduce heat to low. Drain those noodles you've been boiling, throw them in the pan, and coat in sauce. Serve up. You can add different veggies to this dish – shelled edamame, sugar snap peas, bok choy, etc.
... and this salad I made goes great with it:
DESPERATION SALAD
(I made this using leftovers and random pantry items, like canned mandarin oranges and Ramen noodles - mmn mmn, don't tell the nutrition police)
YOU WILL NEED:
- chopped green leaf or romaine lettuce, stems included
- matchstick carrots
- cooked edamame, shelled
- mandarin or regular orange slices, cut to bite size pieces
- sesame seeds, sunflower seeds, toasted cashews, ramen or crispy rice noodles, broken into bite size pieces – anything to give it a crunchy texture
Put it all together and what have you got? Top with...
LAZY HUMMUS DRESSING:
Whisk several Tbs any kind hummus (go bold: use an olive variety) with some sesame oil, vinegar, and soy sauce, proportions to taste. It should come out with a creamy consistency. Drizzle. Yum. I usually just make this by the batch, so I have no clue how long it will keep in the refrigerator. This was way more desperate than the salad it went on, but it’s some of the best darn dressing I’ve had.
Enjoy - happy cooking Silbia!
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* the politically correct title. Also see Apologetically Self-Loathing Noodles of Indeterminate Origin.
As stated above, all recipes herein inspired by what was currently sitting in the refrigerator and pantry - so go forth, and make the best out of your bits and pieces. I said these recipes are cheap - and they are, assuming you have all of this stuff on hand to begin with. If these are not your usual pantry staple items, you may be left with some juidicious purchasing to do - or flight of fancy it with what you've got, and let me know how it goes. Whatever you do, DO NOT toss the noodle dish with an inadequate amount of sauce or the taste will be bland and unfriendly. Adjusting quantities of salt and sugar can help bring out the flavor of the ingredients.
Mmmn. Tonight, fried green tomatoes with citrusy pasta salad and greens. I'll let you know how it goes... eventually. *scowl*
Cheers!
